Maple Apple Chicken (Edit recipe)

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Breaded chicken cutlets under a sauce of apples cooked down with maple syrup, lemon and white wine. Nine tablespoons of maple against six of lemon sounds like a lot of both, and they hold each other in check. Keep the sauce in its own pan until the plates are on the table. Poured over early it soaks straight into the breading, and the crust you spent ten minutes getting golden goes soft in about two.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

9

Serves: 4

Ingredients

1 lb Chicken Cutlets
1 cup Seasoned Breadcrumbs
2 whole Egg
2 Tbsp Avocado Oil, to coat the pan
3 whole Apple, Organic, 2-3 apples, peeled and sliced; sauce
6 Tbsp Lemon Juice, sauce
6 Tbsp White Wine, sauce
9 Tbsp Pure Maple Syrup, sauce
1 Tbsp Pastry Flour, whole wheat pastry flour, to thicken the sauce

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Break eggs in a bowl and whisk together. In a separate bowl, pour bread crumbs to prepare for coating.
Heat a skillet on medium-low flame. Add avocado oil to coat the pan.
Dip raw cutlets into egg batter first, and then bread crumbs. Lay coated chicken in the frying pan and cook until each piece is golden on both sides, flipping halfway through. Set aside on a paper-towel lined plate.
In a saucepan on medium-low heat, combine the lemon juice, white wine, maple syrup, and apples. Cook until apples are softened and stir in pastry flour to thicken sauce.
When ready to serve, pour warm sauce over chicken. Enjoy!

Notes

Recipe passed down by Liv's uncle's mother.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	315
Fat:	8 g
Carbohydrates:	65 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	6 mg
Fiber:	4 g
Sugars:	50 g
Sugar Alcohol:	0 g
Calculated per serving.